Fudgy Zucchini Brownies: Guilt-Free Chocolate Indulgence!
Deliciously fudgy brownies made with zucchini for a healthy twist on a classic chocolate treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 cup grated zucchini
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a large bowl, mix the grated zucchini, almond flour, cocoa powder, maple syrup, melted coconut oil, eggs, and vanilla extract until well combined.
- Add the baking soda and salt, and mix until just incorporated.
- If using, fold in the dark chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into squares and serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to a week.
- For a sweeter brownie, increase the amount of maple syrup.
- These brownies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg